Name: Pork Milanese
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 (estimated)
Ingredients: 6 boneless pork loin chops; 2 Tbsp kosher salt; 2 Tbsp brown sugar; 4-5 cloves garlic; water; panko bread crumbs; Parmigiano Reggiano, grated; salt and pepper; garlic olive oil; lemon juice; arugula salad (optional)

Method

10 steps

Prepare a brine by dissolving 2 Tbsp kosher salt, 2 Tbsp brown sugar, and smashed garlic cloves in water. Submerge pork chops in brine for about 2 hours.
Remove pork chops from brine, pat dry thoroughly to remove moisture.
Place pork chops between sheets of plastic wrap, gently pound to about a quarter inch thickness.
Mix panko bread crumbs with grated Parmigiano Reggiano, salt, pepper, and optional herbs like parsley or herb de Provence.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with the bread crumb mixture.
Dredge each pork chop in flour, then dip in egg, then coat thoroughly with bread crumbs, ensuring even coverage.
Heat garlic-infused olive oil in a pan to 365°F (or until shimmering).
Carefully place breaded pork chops into hot oil, cooking until golden brown on both sides, about 2-3 minutes per side.
Optionally, finish cooking in a preheated oven at 375°F for a few minutes until internal temperature reaches 145-155°F.
Serve hot, topped with fresh lemon juice and a side arugula salad dressed with lemon vinaigrette.

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